Sourdough Discard Bread: Our Easy Weeknight Loaf
Sourdough Discard Bread has become a weeknight staple in our kitchen, born out of my eternal quest to avoid food waste and still enjoy amazing homemade bread! I remember the early days of sourdough baking – the joy of an active starter quickly followed by the dread of discarding that precious bubbly goodness, which felt absolutely wrong.
So, I started experimenting, and let me tell you, what began as a ‘don’t want to waste’ project transformed into a ‘can’t live without’ recipe, delivering a rustic, chewy, subtly tangy loaf that rivals even our easy focaccia recipe no stretch. This bread is our little family secret for turning something destined for the bin into pure culinary delight, perfect for dipping in olive oil or making the best sandwich of your life.
It’s real talk: sometimes the best recipes come from a desire to be resourceful, celebrating small victories in the kitchen, much like considering if you should dry out bread for french toast casserole for another clever bread hack. This Sourdough Discard Bread truly embodies that spirit, proving that deliciousness and resourcefulness go hand-in-hand!
Sourdough Discard Bread: Our Easy Weeknight Loaf
Course: BreadsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalA wonderfully rustic and chewy loaf that’s incredibly easy to make, perfect for using up your unfed sourdough discard. No long proofing, just delicious homemade bread!
Ingredients
200g unfed sourdough discard (100% hydration)
300g warm water
500g all-purpose flour or bread flour
10g fine sea salt
10g granulated sugar (optional, for flavor and browning)
1 tbsp olive oil (for bowl and shaping)
Directions
- In a large ceramic bowl, combine the sourdough discard and warm water. Whisk well until the discard is mostly dissolved.
- Add the flour, salt, and optional sugar to the bowl. Mix with a sturdy spoon or Danish dough whisk until a shaggy dough forms and no dry flour remains. Do not knead, just ensure it’s well combined.
- Cover the bowl with a clean kitchen towel and let it rest at room temperature for 30 minutes to 1 hour. This helps the flour hydrate.
- Lightly oil your hands and gently fold the dough in the bowl a few times, bringing the edges to the center. This helps build some strength. Recover and let it rest for another 30 minutes.
- Prepare a Dutch oven (or heavy pot with a lid) by placing it in your oven and preheating to 450°F (230°C).
- On a lightly floured surface, gently shape the dough into a round or oval loaf. Try not to overwork it. Transfer the shaped dough to a piece of parchment paper.
- Carefully transfer the parchment paper with the dough into the preheated Dutch oven. Score the top of the loaf with a sharp knife or razor blade if desired (a simple cross or slash works well).
- Bake, covered, for 30 minutes. Then, remove the lid and continue to bake for another 10-15 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.
- Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb to set properly.
Notes
- Don’t Fear the Discard!: This recipe shines with unfed, 100% hydration sourdough discard that’s been in your fridge for a few days. No need for an active, bubbly starter – that’s the beauty of it! If your discard is thicker or thinner, adjust the water by a tablespoon or two to get a shaggy, cohesive dough.
- Customize Your Crust: For an extra golden and slightly crispier crust, brush the top of your loaf with a little milk or a beaten egg wash just before baking. If you like a rustic, slightly dusty look, a light dusting of flour before scoring works wonders!
- Beyond the Loaf: Feel free to get creative! Add 1/2 cup of shredded cheese (cheddar or Parmesan are great!) and a tablespoon of dried herbs (rosemary, thyme, or oregano) with the flour for a savory twist. Or, make smaller rolls instead of a single loaf by dividing the dough after the first rest and shaping them into individual balls for faster baking.
